Hartshorn Distillery

Hartshorn Sheep Whey Vodka – Best Tasmanian Spirits

Hartshorn Distillery Best Tasmanian Spirits

Hartshorn Distillery is an award-winning micro-distillery in Birchs Bay, about 40 minutes south of Hobart. They are the first team in the world to make and release small batches of spirits from sheep whey.

Hartshorn Sheep Whey Vodka

Most distilleries take just under half their yield but Hartshorn like minimal impurities and maximum quality, Hartshorn Distillery only use the best 10 percent of each distillate. They’re left with small batches of double-distilled, unfiltered deliciousness that they pop into bottles, sign off and send to you.

A beautiful, delicate brown sugary sweetness on the nose with a delightful floral undertone. Apples and pears to start, rounded out with hints of wild spice and mineral freshness. She’s a complex character with a velvety body and a smooth attitude to boot.

ABV: 40%
500ml: $90

hartshorndistillery.com.au

Hartshorn Distillery Sheep Whey Vodka
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NOSE:

A beautiful, delicate kinda brown sugary sweetness with a delightful floral undertone.

PALATE:

Apples and pears to start, rounded out with hints of wild spice and mineral freshness

About Hartshorn Distillery

Hartshorn Distillery

Hartshorn Distillery is an award-winning micro-distillery in Birchs Bay, about 40 minutes south of Hobart. They are the first team in the world to make and release small batches of spirits from sheep whey.

Hartshorn Distillery shares land with Grandvewe Cheeses. They are the same family doing different things with the same goal — reduce waste, look after each other, look after the planet. So when it comes to their products, if there’s a swill, there’s some whey.

Whey’s often thrown out in the cheesemaking process and Hartshorn Distillery wanted to find a way to repurpose the excess. So, armed with a welding rod, an old beer keg and a lot of internet research, they began trying to convert it into palatable alcohol.

It started with vodka. Double-distilled and unfiltered. Most distilleries take just under half their yield but Hartshorn Distillery like minimal impurities and maximum quality, so they only use the best 10 percent of each distillate. It’s a long production process for 150 bottles a batch, but it’s what carries the whey through to the finished spirit and gives it the complex character, beautiful creaminess and sweet finish that sets it apart from anything else around.

Hartshorn Distillery gin uses an array of native botanicals — lemon myrtle, anise myrtle, wattleseed, juniper berries, Tasmanian pepper leaf — alongside two others that haven’t been used by any other gin-makers before. Hartshorn Distillery also dabble in whey-based liqueur and a very special whey-sky – the Hartshorn spin on whiskey distilling and another world-first.

”Hartshorn was born from a need to reduce waste and a desire to flip the script on traditional spirit-making and flip the bird to those who said it couldn’t happen. We’ve been told our packaging process — hand-painting and individually signing our name to our bottles — is ridiculous. And, look, maybe it is, but it’s also fizzy-knickers sexy and one of the most iconic bottle designs in Australia, holding its own on any bar shelf. We’ve also been told our small batch process is unsustainable. It’s not only still going, but it’s making some of the country’s most distinctive and award-winning craft spirits.”

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